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Mustard on Brisket

I've noticed a lot of you rub mustard on brisket before applying the dry rub. What does this do? Add to the flavor or make the rub hold better? I'm going to smoke a brisket tonight and I'm thinking about using the mustard method for a change (never have).

Ha! That was a fun one. Even after this thread, I still use mustard as a binder from time to time. In my opinion it saves rub more than anything else. It keeps the rub from falling off the meat onto the cutting board. It does not add any flavor (which is what you want). It simply a binder that holds the rub on- and it's water based so it will evap and not inhibit good crust from forming like some oil bases can.

Gonna be the dinkus again. But even soaking in vinegar won't tenderize it beyond the very surface. And by 'tenderizing' i mean turn it mushy and translucent. The acid cooks (denatures) the proteins in the meat, making the texture kinda gooey . There's not enough in the mustard to worry about or even cause this to happen in any great amount. But if you marinated it in vinegar (or orange juice, as in my sad case), you will see it.

Aftrr cooking it wont be noticeable, but it's unpleasant to see when prepping, and it doesnt tenderize anything beyond that gooey surface. Feels slimey actually. Not good. Hence the lack of orange juice rib marinades. Hahaha i thought i was on the verge of inventing something. Nope

Stike in Germany they make Sauerbraten, basically a marinated roast, and the flavour is definitely through the meat. Maybe because the roast is cooked in the marinate it has a greater effect but it definitely affects the flavour.

hi gerhardt. yeah. big fan of sauerbraten. i'm not talking flavor (pickles are vinegar flavored too). just trying to kill the myth that the tiny amount of vinegar in mustard, in contact with the meat overnight, is going to magically tenderize your ribs (or butt.

I used mustard under my dry rub for the last time about 10 years ago. I found the mustard taste on my ribs was not a flavor that I wanted to invite to my product...you could taste it in the finished product. I've never had a problem getting the dry rub to adhere to the raw meat.

Sometimes, if the exterior of the meat isn't wet enough, I use a good quality EVOO to help adhere the rub. However, there are plenty of other times that I don't use any "binder" at all - the wetness of the meat works just as good.

Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee

I've heard rumor that, sometimes, if the exterior of the meat isn't wet enough, some forum members are using KY....

______________________________________________This is my signature line just so you're not confused.Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.New Orleans, LA - we know how to eat